If you like a taste of Asian this dressing/sauce is just the thing. It is amazing over quinoa, rice, pasta, veggies (or any combination thereof) and even salad. You can serve it hot, cold or room temperature. And it gets better as the flavors incorporate over time (read – works well to bring for lunch the next day). I served it over a cold quinoa dish to Russ’ mom this past weekend. Her response was, “I can’t believe how well you two eat.” Like many people, she thought being plant-based meant eating boring, bland, tasteless food. That is simply not the case!

Let me know what you think of this recipe if you try it.

  • 4 tablespoons rice vinegar
  • 2 tablespoons tahini (can sub natural peanut butter or almond butter)
  • 2 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 1-2 teaspoons grated, fresh ginger (we like more)
  • ½ teaspoon granulated garlic or one minced clove

Whisk all ingredients in a small bowl until incorporated. Makes enough for 3-4 cups of quinoa and veggies.

This recipe was adapted from the Sesame Quinoa Salad recipe in the book The Cheese Trap (Which I highly recommend.)

Dr Robyn is a former competitive volleyball player turned psychologist with continuing education in nutrition. Russ is a former competitive bodybuilder and trainer on the Mr. Olympia Tour. They are the co-founders of Whole Food Muscle and the authors of How to Feed a Human The Whole Food Muscle Way. To work with them one on one to improve your health and fitness or to have them speak at your event or organization email them at Health@RnRJourney.com.